Japanese Steak House Yum Yum Sauce Recipe

I love whipping up my Authentic Yum Yum Sauce Recipe with ingredients like a cup of mayonnaise, a tablespoon of tomato paste, and garlic powder. The hints of melted butter and rice vinegar blend perfectly with a dash of paprika and sugar, creating a unique twist on the classic Japanese shrimp sauce that always impresses me.

I’ve always been a sucker for a good sauce and nothing beats the allure of Japanese Steak House Yum Yum Sauce, also known as that Japanese shrimp sauce everyone keeps raving about. I still remember first tasting it at a Japanese steak house and thinking, “This is legit!” So I decided to recreate the recipe myself.

I start with 1 cup mayonnaise as the base, mix in 1 tablespoon tomato paste and 1 tablespoon melted butter to give it that creamy rich flavor. Then I add 1 tablespoon rice vinegar and 1 teaspoon garlic powder to bring a little tang and kick, along with 1/2 teaspoon paprika for a hint of smokiness.

I even throw in a teaspoon sugar and a pinch of salt to balance it all out. Finally, I adjust with 1 to 2 tablespoons of water until it’s just right.

This Authentic Yum Yum Sauce Recipe might just be the best yum yum sauce you’ve ever had and it’s totally worth trying if you loved the Benihana steak sauce vibe.

Why I Like this Recipe

I like this recipe for several reasons. First, i really dig how simple it is to put together all those ingredients. Combining mayo with tomato paste, melted butter, vinegar and all of that seasoning just makes one really smooth and zesty sauce that i can’t get enough of.

Another cool thing is how versatile it is. Whether i’m dunking my fries or drizzling it over grilled meat, it always adds a punch of flavor to whatever im eating. It even reminds me a bit of the ones i used to get at a Japanese steak house when i was younger.

Also, i like how easy it is to adjust. Adding water little by little until you get the right consistency means i can fine tune it to my own taste. Sometimes i even play around with the seasoning a bit more when i feel like it.

Lastly, i appreciate that the sauce has a homemade feel. Even though it kinda copies a classic restaurant flavor, it feels more personal and satisfying since i made it myself.

Ingredients

• A rich, creamy base high in fats for smooth mouthfeel, not a fibre source.
• Concentrated tomatoes offering slight acidity and natural antioxidants like lycopene.
• Adds rich flavor and smooth texture while contributing saturated fats for taste.
• Provides a tangy, bright note which balances the sauce’s creamy and sweet elements.
• Infuses a bold, savory kick with hints of essential nutrients and flavor.
• Communicates gentle spice and vibrant color with subtle sweet undertones.
• Enhances with sweetness to balance tang and spices in the sauce perfectly.
• A pinch that heightens overall flavors without adding noticeable calories.

Ingredient Quantities

• 1 cup mayonnaise
• 1 tablespoon tomato paste
• 1 tablespoon melted butter
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon sugar
• A pinch of salt
• Water, about 1 to 2 tablespoons (or as needed)

How to Make this

1. In a bowl, mix together the mayonnaise and tomato paste until they blend well

2. Stir in the melted butter and rice vinegar, and then add the garlic powder

3. Mix in the paprika, sugar, and a pinch of salt until everything is combined

4. Slowly add water, about a tablespoon at a time, stirring continuously until you get the consistency you like

5. Give the sauce a good stir to make sure all the ingredients are evenly mixed

6. Let the sauce sit for about 10 minutes so the flavors can all meld together

7. Taste the sauce and if needed, adjust by adding a little more salt or sugar

8. If you’re using it for a grill, serve as a dip or drizzle it over your dish as a final touch

9. Enjoy your homemade Yum Yum sauce chilled or at room temperature with your favorite meal!

Equipment Needed

1. A mixing bowl large enough to hold all the ingredients
2. A measuring cup for the 1 cup of mayonnaise
3. A set of measuring spoons for the tomato paste, melted butter, rice vinegar, garlic powder, paprika, and sugar
4. A whisk or a sturdy spoon to mix everything well
5. A timer or a clock to keep track of the 10 minutes resting time

FAQ

Japanese Steak House Yum Yum Sauce Recipe Substitutions and Variations

• Mayonnaise: You can try swapping out the mayo with Greek yogurt if you’re looking for a lighter twist. It might make the sauce a bit tangier though so adjust sugar a bit if needed.
• Rice Vinegar: If you dont have rice vinegar, apple cider vinegar can do the trick. Its a bit stronger so use a little less unless you’re cool with a bolder flavour.
• Melted Butter: Olive oil works well in place of butter if you’re trying to cut down on dairy. It gives a slightly different taste but keeps the sauce smooth.
• Tomato Paste: Ketchup might be a substitute if you dont have tomato paste around; just be sure to reduce the extra sugar since ketchup is already sweet.
• Garlic Powder: You can use minced fresh garlic instead. Make sure to let it sit a bit so it mellows out before mixing it in.

Pro Tips

1. Try waiting a little longer in the fridge after you mix your sauce up. Giving it an hour or so instead of just 10 minutes can really help all the flavors blend together even better.
2. Make sure the melted butter isn’t too hot when you add it in. If it’s still kind of warm, it might mess up the texture of your mayo and make things a bit lumpy.
3. If your sauce looks too thick, add water a tablespoon at a time and stir really well after each addition. Better to slowly get to that perfect drizzle consistency than try to fix it all at once.
4. Taste test as you go and adjust the seasoning. Sometimes a pinch more salt or a dash of sugar can take your sauce from good to amazing, so don’t be scared to experiment a little.